How to Solve Tricky Wine-Pairing Dilemmas

Matching wines to strong, punchy flavors can frustrate even the most knowledgeable wine experts. Help is here: F&W’s Megan Krigbaum tested dozens of bottles to find great pairings for intense flavor profiles.

Matching wines to strong, punchy flavors can frustrate even the most knowledgeable wine experts. Help is here: F&W’s Megan Krigbaum tested dozens of bottles to find great pairings for intense flavor profiles.

Why It Works: It took nearly 30 attempts before I found a good match for this pineapple-and-corn stir-fry—the sweet flavors made most wines taste sharp, but a full-bodied white, like the 2010 Bonny Doon Le Cigare Blanc, worked. A wine aged in oak—which lends body and vanilla flavors—blends with the sugars.

Why It Works: The intense flavors of bitter greens make most wines seem astringent. But a zesty white with bright acidity can actually make the greens taste lively—almost like a squeeze of lemon. One to try: the 2011 Martinshof Lobster Grüner Veltliner.

Why It Works: Dishes with more than one dominant flavor can be a wine-pairing nightmare. Look for a wine with a Labrador-like personality; something that plays well with everyone, like a lively, juicy red that’s not too tannic or acidic. Beaujolais or Lambrusco, such as the NV Gemma Rubia Lambrusco Secco, are good bets.

Why It Works Cool-climate white wines with focused acidity and concentrated flavors can cut through fishy, oily foods like this mackerel. One to try: the 2011 San Michele All’Adige Müller-Thurgau from Italy’s Trentino region.